Rating: 5 stars
143 Ratings
  • 5 star values: 122
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.

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  • Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.

  • Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.

  • Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Tips

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Nutrition Facts

578 calories; protein 4.7g; carbohydrates 71.3g; fat 31.7g; cholesterol 92.4mg; sodium 454.2mg. Full Nutrition
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